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Gustavo Martinez Kilako Sparkling Wine

$23.00

1 in stock

Vintage: 2019
Region: Itata Valley, Chile
Viticulture: Sustainable and Dry-farmed
Grape varieties: 100% Moscatel

Gustavo Martinez Kilako Sparkling Wine is 100% Moscatel from Quilaco (which geographically belongs to the Bío Bío region but from a winemaking standpoint is considered Itata due to the granite composition of the soil), where Moscatel is Queen accounting for about 85% of total vineyard plantings. These grapes come from a single hectare of 25-year-old vines from a husband and wife growing team in the coastal range at about 350m of altitude. The grapes are hand-harvested, destemmed, and go through a 2-week fermentation with skin maceration before pressing into stainless steel and then finishing ancestral fermentation in bottle under crown cap for around 6 more months. Unfined, unfiltered, low sulfur addition at bottling. Very limited production. Dried citrus and orchard fruit, clove, and sea spray.

Song: Happy Face by Wolfmother

Additional information

NATTINESS

Natty

FRUIT

Citrus, Dried Fruit, Orchard Fruit

BODY

Light-bodied

ACIDITY

Bright (Medium-High)

OAK

No Oak

TANNIN

Light

SERVING TEMP

Chilled Whites and Rosés (48°–52°)

ALCOHOL

11-12%

SWEETNESS

Fruity & Dry

SULFUR

Very Low Sulfur (less than 20mg/L)

VEGAN

Vegan

IMPORTER

Selections de la Viña

1 in stock

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ABOUT THE PRODUCER

About Gustavo Martinez Kilako Sparkling Wine

Gustavo Martinez Kilako Sparkling Wine is 100% Moscatel from Quilaco (which geographically belongs to the Bío Bío region but from a winemaking standpoint is considered Itata due to the granite composition of the soil), where Moscatel is Queen accounting for about 85% of total vineyard plantings. These grapes come from a single hectare of 25-year-old vines from a husband and wife growing team in the coastal range at about 350m of altitude. The grapes are hand-harvested, destemmed, and go through a 2-week fermentation with skin maceration before pressing into stainless steel and then finishing ancestral fermentation in bottle under crown cap for around 6 more months. Unfined, unfiltered, low sulfur addition at bottling. Very limited production. Dried citrus and orchard fruit, clove, and sea spray.

About Gustavo Martinez

Gustavo worked for Luis Antoine Luyt in 2013 and 2014 where he coincided with another well-known natural winemaker, Roberto Henriquez. But before working alongside two of Chile’s current-day heavy hitters, he started building his network of growers in 2008 working as a technical advisor for a government-funded program helping winegrowers across the Itata Valley. That network really came in handy in 2015 when he started making his own wine full-time.

He set up shop in Florida which geographically belongs to the Bio Bío region but from a winemaking standpoint is considered Itata due to the granite composition of the soil. All the cuvées are single varieties from single vineyards farmed by those growers he’s been working alongside all these years, pushing them to dry farm and eliminating chemicals. In the cellar he wanted to bring things back to how they were done before mass industrialization, what they refer to locally as the Pipeño style, destemming grapes using a zaranda and fermenting wines spontaneously.